Marinated white fish fillets with chermoula sauce and couscous salad

Marinated fish fillets

• 400 - 450 g boneless, skinless, white fish fillets (approx. 4 fillets)
• 2 garlic cloves
• 1 cm piece fresh ginger, peeled
• 1 fresh red chilli, trimmed, cut into halves and deseeded
• 1 tsp fennel seeds
• 1 pinch ground cinnamon
• 2 pinches saffron
• ½ tsp salt
• 60 g olive oil

Chermoula sauce

• 2 garlic cloves
• 1 bunch coriander, leaves and stalks only
• ½ tsp ground cumin
• 1 tsp paprika
• 1 pinch dried chilli flakes
• 30 g lemon juice
• 30 g olive oil

Couscous salad

• 200 g couscous
• 20 g olive oil
• 700 g water
• 1 pinch ground cumin
• ½ tsp salt
• 5 sprigs coriander, leaves only
• 1 fresh red chilli, trimmed and cut into halves (optionnel)
• 1 tsp grated lemon zest
• 1 carrot, cut into pieces
• 50 g pitted black olives
• 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)